Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a small mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.

In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.

Add the egg yolks, vanilla extract, and red gel food coloring to the creamed mixture and mix until combined.

Gradually add the dry ingredient mixture to the wet mixture, mixing just until incorporated.

Gently fold in the chopped white chocolate until evenly distributed throughout the dough.

Using a cookie scoop or your hands, form the dough into approximately 18 equal balls, placing them about two inches apart on the prepared baking sheets.

Bake the cookies in the preheated oven for 10–12 minutes. Look for slightly puffed edges with soft centers.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.